Tonight, again, I’m out doing a presentation and won’t be home for dinner. Coincidentally, I’ve also had several requests for more crock pot recipes, so I thought I would feature one of my favorites. For some reason, I haven’t made this in quite some time but I really do love the combination of cilantro and lime. I pair this up with some brown rice or quinoa and you have a wonderfully easy, and flavorful dish.
4-5 chicken breasts, washed and trimmed
14 ounces of chopped tomatoes
2 bell peppers, chopped
1 lime, juiced
1/2 onion, chopped
1- 14 ounce can of black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped
4 garlic cloves, smashed
1 handful of fresh cilantro, chopped
1 tablespoon of ground cumin
1 teaspoon of chili powder (I used chipotle chili powder)
Salt and pepper
Dash of cayenne
Place everything in the crock pot and give it a good stir to coat everything and mix all of the spices. Cook on low for 4+ hours. Serve over brown rice or quinoa. You can also chop the chicken and use in fajitas or tacos.
— Knead to Cook